Prep Time

Prep Time

30 min

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Total Time

90 min

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Calories per serving


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Ingredients (8)
  • 24 ladyfingers
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained, reserve juice
  • 1 can (11 oz.) DOLE Mandarin Oranges, drained
  • 16 oz. plain Greek yogurt
  • 1 pkg. (5.1 oz.) instant vanilla pudding mix
  • 1/2 teaspoon grated orange peel
  • 1 tablespoon minced crystallized ginger, optional
  • 2 cups thawed whipped topping
  1. Cut 11 ladyfingers in half lengthwise, and line sides of 9-inch springform pan with  ladyfingers cut side inside.  Line bottom of pan with approximately 13 ladyfingers, trimming the corners of the ladyfingers as needed so that they fit; Set aside.
  2. Combine half drained pineapple, half mandarin oranges,  yogurt, pudding mix, orange peel, ginger, and 1/3 cup reserved pineapple juice in large bowl.  Mix well and spread the filling into prepared pan.

  3. Combine whipped topping and remaining crushed pineapple.  Spread on top of filling in the pan.  Garnish with remaining mandarin oranges.    Cover; refrigerate for 1 hour. 

  4. Remove springform ring from the pan after the cake is set.